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Baskentli S, Block L, Morrin M. The serving temperature effect: Food temperature, expected satiety, and complementary food purchases. Appetite 2020; 160:105069. [PMID: 33333157 DOI: 10.1016/j.appet.2020.105069] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2020] [Revised: 12/06/2020] [Accepted: 12/07/2020] [Indexed: 11/17/2022]
Abstract
We show that the temperature at which foods and beverages are served impacts consumers' complementary purchases, defined as additional foods and beverages purchased for a consumption episode. Across a series of studies, including field studies and controlled laboratory experiments, we show that consumers choose more complementary food items when they consume or intend to consume a food or beverage served cold rather than hot. This occurs because cold consumables are expected to be less satiating compared to hot consumables. Serving temperatures that increase complementary purchasing may enhance the firm's bottom line, but could add unnecessary calories to the meal, and thus is of interest to both consumers and managers.
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Affiliation(s)
- Sara Baskentli
- Western Washington University, 516 High St, Bellingham, WA, 98225, USA.
| | - Lauren Block
- Marketing at Baruch College, City University of New York, One Bernard Baruch Way, New York, NY, 10010, USA.
| | - Maureen Morrin
- Rutgers School of Business, Rutgers University - Camden, 303 Cooper St, Camden, NJ, 08102, USA.
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Impact of increasing vegetarian availability on meal selection and sales in cafeterias. Proc Natl Acad Sci U S A 2019; 116:20923-20929. [PMID: 31570584 DOI: 10.1073/pnas.1907207116] [Citation(s) in RCA: 68] [Impact Index Per Article: 13.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023] Open
Abstract
Shifting people in higher income countries toward more plant-based diets would protect the natural environment and improve population health. Research in other domains suggests altering the physical environments in which people make decisions ("nudging") holds promise for achieving socially desirable behavior change. Here, we examine the impact of attempting to nudge meal selection by increasing the proportion of vegetarian meals offered in a year-long large-scale series of observational and experimental field studies. Anonymized individual-level data from 94,644 meals purchased in 2017 were collected from 3 cafeterias at an English university. Doubling the proportion of vegetarian meals available from 25 to 50% (e.g., from 1 in 4 to 2 in 4 options) increased vegetarian meal sales (and decreased meat meal sales) by 14.9 and 14.5 percentage points in the observational study (2 cafeterias) and by 7.8 percentage points in the experimental study (1 cafeteria), equivalent to proportional increases in vegetarian meal sales of 61.8%, 78.8%, and 40.8%, respectively. Linking sales data to participants' previous meal purchases revealed that the largest effects were found in the quartile of diners with the lowest prior levels of vegetarian meal selection. Moreover, serving more vegetarian options had little impact on overall sales and did not lead to detectable rebound effects: Vegetarian sales were not lower at other mealtimes. These results provide robust evidence to support the potential for simple changes to catering practices to make an important contribution to achieving more sustainable diets at the population level.
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Bénard M, Bellisle F, Kesse-Guyot E, Julia C, Andreeva VA, Etilé F, Reach G, Dechelotte P, Tavolacci MP, Hercberg S, Péneau S. Impulsivity is associated with food intake, snacking, and eating disorders in a general population. Am J Clin Nutr 2019; 109:117-126. [PMID: 30596882 DOI: 10.1093/ajcn/nqy255] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2018] [Accepted: 08/27/2018] [Indexed: 11/12/2022] Open
Abstract
Background Impulsivity is a psychological trait linked to health issues such as obesity. However, few studies have explored the relation between impulsivity, dietary intake, and eating disorders (EDs) in a general population. Objective The aim of this cross-sectional study was to assess whether impulsivity was associated with energy intake, food-group consumption, snacking, and risk of EDs. Design In 2014, 51,368 adult participants from the NutriNet-Santé Study completed the 11th version of the Barratt Impulsiveness Scale (BIS-11), which assesses impulsivity. Food-group consumption and diet quality were evaluated by using ≥3 self-reported 24-h dietary records (n = 35,830), whereas snacking behavior was evaluated by an ad hoc question (n = 48,562). Risk of EDs was assessed with the Sick-Control-One-Fat-Food Questionnaire (SCOFF), and categories of ED (restrictive, bulimic, hyperphagic, and other types of EDs) were determined with the Expali algorithm (n = 48,824). Logistic and linear regressions were used to analyze the associations between impulsivity and energy intake, food-group consumption, diet quality, snacking, and risk of EDs, taking into account sociodemographic and lifestyle factors. Results Positive associations were found between impulsivity and consumption of alcoholic beverages and appetizers, whereas negative associations were found for fruit and vegetables, meat and poultry, processed meat, dairy products, milk-based desserts, and starchy foods. Impulsivity was positively associated with energy intake and negatively associated with diet quality. Impulsivity was also positively associated with snacking (OR: 3.32; 95% CI: 2.99, 3.68) and risk of EDs (OR: 3.02; 95% CI: 2.74, 3.33). The strongest associations were found for bulimic disorders (OR: 4.38; 95% CI: 3.66, 5.23) and hyperphagic disorders (OR: 2.91; 95% CI: 2.56, 3.31). Conclusion Impulsivity was associated with food intakes, snacking, and risk of EDs and could be taken into account in the promotion of healthy eating behavior. This study was registered at clinicaltrials.gov as NCT03335644.
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Affiliation(s)
- Marc Bénard
- Nutritional Epidemiology Research Team (EREN), Center of Research in Epidemiology and Statistics Sorbonne Paris Cité (CRESS), French National Institute for Health and Medical Research (INSERM) U1153, French National Institute for Agricultural Research (INRA) U1125, National Conservatory for Arts and Crafts (CNAM), Paris 13 University, Bobigny, France
| | - France Bellisle
- Nutritional Epidemiology Research Team (EREN), Center of Research in Epidemiology and Statistics Sorbonne Paris Cité (CRESS), French National Institute for Health and Medical Research (INSERM) U1153, French National Institute for Agricultural Research (INRA) U1125, National Conservatory for Arts and Crafts (CNAM), Paris 13 University, Bobigny, France
| | - Emmanuelle Kesse-Guyot
- Nutritional Epidemiology Research Team (EREN), Center of Research in Epidemiology and Statistics Sorbonne Paris Cité (CRESS), French National Institute for Health and Medical Research (INSERM) U1153, French National Institute for Agricultural Research (INRA) U1125, National Conservatory for Arts and Crafts (CNAM), Paris 13 University, Bobigny, France
| | - Chantal Julia
- Nutritional Epidemiology Research Team (EREN), Center of Research in Epidemiology and Statistics Sorbonne Paris Cité (CRESS), French National Institute for Health and Medical Research (INSERM) U1153, French National Institute for Agricultural Research (INRA) U1125, National Conservatory for Arts and Crafts (CNAM), Paris 13 University, Bobigny, France.,Public Health Department, Avicenne Hospital, Bobigny, France
| | - Valentina A Andreeva
- Nutritional Epidemiology Research Team (EREN), Center of Research in Epidemiology and Statistics Sorbonne Paris Cité (CRESS), French National Institute for Health and Medical Research (INSERM) U1153, French National Institute for Agricultural Research (INRA) U1125, National Conservatory for Arts and Crafts (CNAM), Paris 13 University, Bobigny, France
| | - Fabrice Etilé
- Paris School of Economics and INRA, UMR1393 Paris-Jourdan Economic Sciences (PjSE), Paris, France
| | - Gérard Reach
- Department of Endocrinology, Diabetes, and Metabolic Diseases, Avicenne Hospital, Bobigny, France
| | - Pierre Dechelotte
- Nutrition Department, Rouen University Hospital and INSERM U1073, Rouen, France
| | - Marie-Pierre Tavolacci
- Rouen University Hospital, Clinical Investigation Center 1404 and Normandie University, UNIROUEN, INSERM U1073, Rouen, France
| | - Serge Hercberg
- Nutritional Epidemiology Research Team (EREN), Center of Research in Epidemiology and Statistics Sorbonne Paris Cité (CRESS), French National Institute for Health and Medical Research (INSERM) U1153, French National Institute for Agricultural Research (INRA) U1125, National Conservatory for Arts and Crafts (CNAM), Paris 13 University, Bobigny, France.,Public Health Department, Avicenne Hospital, Bobigny, France
| | - Sandrine Péneau
- Nutritional Epidemiology Research Team (EREN), Center of Research in Epidemiology and Statistics Sorbonne Paris Cité (CRESS), French National Institute for Health and Medical Research (INSERM) U1153, French National Institute for Agricultural Research (INRA) U1125, National Conservatory for Arts and Crafts (CNAM), Paris 13 University, Bobigny, France
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